Potato salad is a classic side dish that can be enjoyed in many ways. This Mediterranean-inspired version is a refreshing twist on the traditional recipe, with fresh herbs, tangy lemon, and extra virgin olive oil. It’s perfect for a summer BBQ or any occasion that calls for a delicious and easy-to-make side dish.
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When I harvested my potatoes early this year, I was inspired to recreate my mom’s classic potato salad recipe that always brings back fond memories of family barbeques and picnics. Growing up, my mom’s potato salad was a light and refreshing dish packed with fresh herbs like mint and parsley, tangy lemon juice, and rich olive oil. With my garden’s abundance of fresh herbs, I knew I had to make my version of this classic Mediterranean Potato Salad. This recipe is easy to make and perfect for any occasion. Whether hosting a backyard barbeque or packing a picnic lunch, this salad is a crowd-pleaser that everyone will love.
What Type of Potato Should I Use?
The type of potato you choose can make a difference in the texture and flavor of your potato salad. While you can use any potato for this recipe, it’s important to ensure that all the potatoes are of similar size so that they cook evenly.
Starchy potatoes like Russet or Idaho potatoes are creamy and absorbent, making them perfect for soaking up the dressing. On the other hand, waxy potatoes such as red or fingerling potatoes tend to be firmer and are popular choices for potato salad. These potatoes have less starch and hold their shape well after cooking.
All-purpose potatoes like Yukon Gold, All Blue, or Purple Majesty can be used for any recipe as they have the right balance of starch and moisture, making them versatile for different dishes. Ultimately, the type of potato you choose is a matter of personal preference, and any variety will work well for this Mediterranean Potato Salad recipe.
How Long to Boil The Potato For The Potato Salad?
When boiling potatoes for potato salad, the general rule is to boil them whole for about 10-15 minutes or until they are just about tender. Overcooking your potatoes can turn your salad into a mushy mess, so keep an eye on them. I learned this hard after ending up with a potato salad with a baby food texture.
One helpful tip to ensure even cooking is to cut larger potatoes to be the same size as smaller ones. This is especially important when using potatoes of different shapes and sizes, like the ones I harvested from my garden. Cutting them all to a similar size will cook evenly, resulting in a more consistent texture.
If you do happen to overcook your potatoes, don’t worry! They can still be used for things like mashed potatoes or potato cakes. But for the best potato salad, follow these tips and avoid turning your potatoes into mush.
How to Serve Mediterranean Potato Salad:
This Mediterranean potato salad is the perfect side dish for your next barbecue. It pairs well with juicy BBQ ribs, grilled asparagus and zucchini, and a refreshing Fattoush or Greek salad bowl. It also goes well with simple oven-roasted chicken or beef. This salad’s combination of flavors and textures will surely be a hit at any gathering. So, add this delicious salad to your menu next time you plan a barbecue!
Variations of Mediterranean Potato Salad:
If you want to mix things up with this Mediterranean potato salad, there are a few variations you can try:
- Add chopped hard-boiled eggs for extra protein
- Mix in diced bell peppers or cucumbers for extra crunch
- Use a different herb combination, such as dill and chives, instead of parsley and mint
- Replace the lemon with vinegar or lime juice for a different tangy flavor
- Add crumbled feta cheese for a creamy and salty addition
- Toss in some cherry tomatoes or sliced olives for a Mediterranean twist
- For a spicy kick, add some red pepper flakes or a dash of hot sauce to the dressing
- Replace the extra virgin olive oil with a different type of oil, such as avocado oil or sunflower oil, for a different flavor profile.
In a small bowl, whisk together the lemon zest, lemon juice, minced garlic, dry mint, olive oil, salt, and black pepper.
Let the potato salad marinate at room temperature for about 30 minutes to an hour before serving, to allow the flavors to meld together. Enjoy!
Please Support The SiteHome Cooking is Easy!With These Minimalist Kitchen Essentials
|2 pounds small potatoes of any kind will work|
|1 lemon zest plus the juice|
|¼ cup extra virgin olive oil|
|1 clove garlic (minced)|
|½ cup fresh chopped mint|
|1 teaspoon salt|
|1 teaspoon black pepper|
|1/2 cup fresh parsley (chopped)|
|1/2 cup fresh mint (chopped)|
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
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